Chilly, winter air and rapidly dwindling daylight hours are often a gateway to hearty meals and holiday indulgences. But your favorite holiday baked goods don't have to be a nutritional loss, especially if you swap in some whole grains.

Bakers can typically substitute up to 50% of the all-purpose ﬂour in a recipe with whole wheat ﬂour, without making other adjustments, and still enjoy a comparable taste and texture. That said, you can have your 100% whole grain cake and eat it too.

Start with easily adaptable recipes, like cookies, scones, and quick breads, or dark, rich foods like chocolate cakes and spice cakes. When converting recipes to whole grain, we recommend an additional 2 teaspoons of liquid per cup of whole wheat ﬂour, as whole grains tend to absorb more moisture. Also, replacing 2 to 3 tablespoons of the liquid in the recipe with orange juice helps soften the ﬂavor.

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PLAN A WHOLE GRAIN SAMPLING DAY EVENT FOR WEDNESDAY, MARCH 29, 2017Whole Grain Sampling Day encourages people everywhere to eat more whole grains. Plan a whole grain food drive at your local food pantry, host a whole grain bake sale for a favorite cause, or plan an event that promotes healthy whole grain foods. Whole Grain Sampling Day is also a great excuse to share some of your favorite whole grains with family or friends.